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One Pot Peanut sauce noodles or pasta, Ready in 20 minutes! Brown Rice Noodles, Veggies, Peanut or Almond Butter, spices, flavors, boil and done. Easy Quick Weeknight Dinner Recipe. Pin this Recipe.
On days when you just want some great tasting food within minutes of thinking about it, you make this Super Easy 1 Pot Peanut butter or Almond Butter Sauce Noodles and Veggies! Just chop things up, layer, cook and done.
I mean literally 12 minutes. Add water to your saucepan, add noodles, add veggies, nut butter (I usually use almond butter), flavors, bring to a boil, simmer for until the noodles are done. Garnish and serve! The noodles are somewhat soupy, which is how I love the dish as there is so much flavor in the sauce. The noodles absorb the sauce as they cool, so by the next day, there won’t be any. Adjust the liquid and noodle quantities to preference. This recipe is oil-free if your nut butter has no oil. Also see Video just above the Recipe.
What’s your favorite one pot meal?
More 1 pot /quick dinners from the blog
- 1 Pot Chickpea Sweet Potato Spinach GF, Soy-free
- Sweet And Sour Chickpeas and Broccoli GF
- Kung Pao Lentils GF
- Lentils & Veggies in Thai Peanut Sauce GF Soy-free
- Tempeh Butternut in Date Sweetened Teriyaki Sauce. GF
Commercial Nut butters often contain palm oil. Some Regular nut and seed butters by Artisana, Dastony, Once Again, Wilderness Family Naturals, Woodstock Farms, organic unsweetened Sunbutter (not the other varieties), a few of the products made by Maranatha (such as their peanut butter and raw organic and raw regular almond butter), and Whole Foods 365 brand of plain peanut and almond butter do not contain palm oil. in the US. See UK list here, Australia list here. Let me know of your favorite palm oil free brands in the comments.
Add water, layer the noodles and veggies, add the sauces, flavors and nut butter.
Bring to a boil and simmer for a few minutes. Let it cool for a minute or so. Garnish with cilantro of thai basil and serve.
If you make a bigger batch, use less liquid to begin with. Rice noodles might not reheat well, use pasta if you plan to store and reheat.
Video:
One Pot Peanut Sauce Noodles
Ingredients
- 2 1/4 cup water
- 6 oz brown rice noodles, pad thai noodles or other noodles or use angel hair pasta
- 1/2 cup or more sliced carrots
- 1/2 of a large red bell pepper sliced
- 4 oz cubed tofu, 3/4 cup
- 2 tbsp scallions, chopped (optional)
- 2 to 3 tsp sriracha, I usually add more
- 2 to 3 tsp soy sauce, use certified gf if needed
- 1/2 tsp garlic powder , or use 2 tsp minced garlic or both
- 1 tbsp ginger paste or minced ginger
- 3 tbsp or more almond butter , or peanut butter
- 1 tsp lemon or lime juice
- 1/2 tsp white vinegar
- 1 tbsp or more sugar , or other sweetener
- 1/4 tsp salt or to taste
- cayenne to taste, 1/3 tsp or more
- 1/2 loaded cup chopped celery , or bok choy
- 2 tbsp or more cilantro or basil , or both for garnish
- roasted peanuts for garnish, optional
Instructions
- Add water to a saucepan.
- Add noodles and push them down so they are covered in water. Arrange veggies on the sides or top of the noodles. I added a chopped green chile as well.
- Add tofu and the rest of the ingredients through cayenne.
- Bring the pot to a boil over medium heat. Stir occasionally really well to make sure the nut butter mixes in and the noodles cook evenly. Once boiling well, add in the celery and mix in. Cook for another minute or 2. Check the noodles for doneness, Taste and adjust sweet, heat and lemon.
- Fold in cilantro, basil, or baby spinach if using. Let sit for another minute before serving. Garnish with peanuts or sprouts and a dash of fresh lime. We added a good dash of red pepper flakes as well.
Video
Notes
Add zest of half a kaffir lime or lime.
Add 1/2 cup coconut milk + 1 3/4 cup water for creamier sauce.
Add some sesame oil for stronger nutty flavor profile.
Cook the garlic, ginger and tofu in a bit of oil to golden, toss in veggies and cook for a minute, then add the water, noodles and the rest. To make soy-free, use coconut aminos for soy sauce, and chickpea tofu or cooked chickpeas or lentils or more veggies instead of Tofu! Tips: The noodles keep cooking in the hot broth. So you want to take the pan off heat as soon as the noodles are al dente. Different noodles have different cooking times. If the noodles generally are ending up over cooked, add them to the pan 3 to 4 minutes after adding all the veggie and sauce ingredients. Nutritional values based on one serving
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Should I press the water out of the tofu before I add it?
its not needed, but you can if you wish
I tried the receipe recently and it was very good! My boyfriend like it a lot also! Maybe I used a lot of noodles, but it made 1 quite large portion and 2 regular portion).
Since it’s a fairly simple recipe, I’m going to cook it again for 13 peoples this week-end. I think I’ll multiply the ingredients by 6 or 7 (but a bit more for the veggies). Do you know how much water I should put in approximately? Thank you!
That large a quantity may result in overcooked noodles when cooked in the same pot. You might want to cook the noodles separately to al dente. Then cook the tofu and veggies until they are crisp tender and add the sauce and spice ingredients and just 1 cup or so water (depending ont he amount of sauce you want with the noodles). Bring to a boil , Taste and adjust flavor and then fold in the noodles to simmer for 1-2 mins with the sauce. Garnish and serve.
Thank you very much! I’ll try that for sure!
This was amazing ! I cooked the noodles in vegetable broth instead of water.
Thanks the reply! I’ll definitely try your sticky sesame tofu! In general which texture is best? Firm, extra firm, silken? Too many to choose from… thanks again.
I use firm or extra firm in stir frys. Silken does well in desserts, cheeseakes or pudding.
Hi Richa this recipe looks so great! What kind of tofu do you use? I feel like I’m always disappointed with what I buy in the store for what I make at home.
Hi Maddie, it depends on the kind you generally like. Restaurants usually fry or bake the tofu and add to the dish. In this recipe, the tofu is added as is so it will be soft. For a restaurant style crisp and chewy tofu, try my sticky sesame tofu, or breaded tofu strips.
This was fabulous! My fourteen-year-old daughter even declared it “a top favorite” and that says a lot. Thank you, Richa!
Made this and it was delicious! I will make it again! Thanks!
Loved this easy recipe! I had some “odds and ends” veggies and this was a great way to use them up! I added some (very old and sad looking) potatoes which was surprisingly delicious! I also tossed the end of a bag of a broccoli in about 3 minutes before removing it from heat.
Instead of cooking the noodles with the veggies, I used Shirataki Spaghetti noodles and just scooped the veggies/sauce on top of the rinsed noodles. In this case, I would suggest reducing the amount of water by 3/4-1 cup, depending on how thick you want the broth.
Thanks so much!
I am eating it right now absolutely awesome and so much flavor for such little effort
I had to do a couple of subs as no time to go shopping. Used udon noodles smoked tofu and thai holy basil Wanted to cut back on fat so used PBfit which is the same as PB8 but no palm oil and used bok choi instead of the celery as suggested
This recipe is going to become a staple and great for both me and my hubby as he is unfortunately not vegan so he could add some cut up meat or chicken
thanks for a stupendous recipe
This is an absolutely wonderful recipe, Richa. Thank you so much. It also works beautifully without the peanut sauce and sugar (I often like noodles without or with less of the sweet principle). I did saute the ginger and garlic first, with a bit of turmeric (trying to get more turmeric in my diet ;-)!) and it was lovely. Thank you for being so generous with your recipes!
Where is cayenne on the ingredients list?